Canning Strawberries

Strawberries are coming into season in our area, with their ripe, juicy, sweet selves!  My family can’t seem to get enough of these tasty jewels, and they can usually eat them faster than I can cut or preserve them.  I have taken to canning some of the berries in secret just to have some for winter!  Today, we are canning strawberries…oh, the juicy jems!

how to can strawberries
First, you’ll want to swish your berries in a solution of 1 cup of white vinegar to 1 gallon of water.  This will ensure that any mold spores are killed.  If you don’t can them, this is also a great way to get them to last longer in the fridge!  Then, you will cut the green parts off and slice in quarters.  I use a very sharp knife to slice the tops off, and I don’t worry a whole lot about losing some of the berry myself.  I had one of those fancy, dancy “hullers” but it was more trouble than it was worth to me.  Put the sliced berries in a large pot.  Don’t use a bowl, that’ll just create more dishes for you…

Then, you will cover these with sugar.  You will use 1/2 cup sugar for each quart (pound) of strawberries.  You need this amount for preservation.  Trust me, I cut this amount in half one year, and they were TERRIBLE when I went to use them.

Let the sugared berries sit in a cool place for about 2 hours to make sure the sugar is dissolved.  This is a good time to get your canner, jars, and lids ready.

Gently bring your sugared berries to a boil, ensuring all the sugar is dissolved.  Fill your clean, hot quart jars with the berries and syrup, adding boiling water if needed to fill to 1/4 inch headspace.

Put your hot lid and band on, screwing on finger tight. Once the water is back to a rolling boil, set the timer for 10 minutes.  After 10 minutes, remove the jars and place in a non drafty area for 24 hours, check the seals and wipe the jars for storage.  As always, any jars that HAVEN’T sealed by this time should be put on the fridge and consumed within a week, or alternatively, reboiled and recanned with a clean jar and new lid.

Enjoy your sweet jewels for up to a year!

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  1. says

    Great tutorial! I never knew you could can strawberries. Hopefully someday I will have enough to have extras. I usually eat them ALL :)


  2. says

    I love this idea! I’ve only done strawberry jelly before, but I was put off by the crazy amount of sugar needed. When you halved the sugar, was the texture gross, or just the flavor?

    • Heather says

      the flavor was totally gross…the berries were very bitter…maybe it’s just me?? I don’t like that much sugar, either, but…

  3. says

    Oh, yum! I pinned this post so I can remember to come back to it when we have a ton of strawberries to preserve. Did you know that you could save the tops that you cut off to make a strawberry syrup? I’ll do up a post about how to do that pretty soon–maybe if I am quick enough I can link up. Anyway–we use the syrup to mix into lemonade, or to flavor kombucha and it is SO great, and a great way to use strawberry tops up some more before they get to the compost pile! :)

    Thank you for linking up to
    From the Farm Blog Hop! We hope to see you again next week!

    ~Kristi@Let This Mind Be in You


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